Mini Cheddar Bread Bowls Recipe

5 1 1
Mini Cheddar Bread Bowls Recipe
Mini Cheddar Bread Bowls Recipe photo by Taste of Home
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Mini Cheddar Bread Bowls Recipe

Read Reviews
5 1 1
Publisher Photo
These golden, cheesy bread "bowls" are a fun and delicious way to serve homemade soup. Try toasting the bread before ladling soup into it. —Angela Carlisle, De Mossville, Kentucky
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried oregano

Directions

In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling. Yield: 10 mini bread bowls.
Originally published as Mini Cheddar Bread Bowls in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p88

Nutritional Facts

1 mini bread bowl: 253 calories, 4g fat (2g saturated fat), 12mg cholesterol, 306mg sodium, 45g carbohydrate (2g sugars, 2g fiber), 9g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups warm water (110° to 115°), divided
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried oregano
  1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the sugar, salt, 3 cups flour and remaining water. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes while slowly adding cheese and oregano. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down. Turn onto a lightly floured surface. Divide into 10 pieces; shape each into a ball. Place balls 3 in. apart on two greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
  4. Cut a thin slice off the top of bread. Hollow out bottom of loaf, leaving a 1/4-in. shell (discard removed bread or save for another use). Return to oven for 5 minutes to toast bread bowl before filling. Yield: 10 mini bread bowls.
Originally published as Mini Cheddar Bread Bowls in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p88

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Angel182009 User ID: 6228642 184215
Reviewed Oct. 13, 2014

"These were time consuming but worth it! I like to make extra and freeze them. They are great with soup served inside them on a chilly evening."

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